Composition / ingredients
Step-by-step cooking
Step 1:
How to make Gratin with chicken and mushrooms? Prepare all the necessary ingredients. Instead of champignons, you can take any mushrooms. Just keep in mind that some of them need to be boiled beforehand. The classic recipe uses chicken breast fillet. However, you can take the meat from the thigh, with it the gratin will become even tastier. Take a large onion or 2 small ones. Take milk with a fat content of at least 2%, vegetable oil - any, cheese - which melts well.
Step 2:
For the specified number of products, take a heat-resistant mold of about 25x35 cm with high sides. If you use a silicone mold, then you do not need to lubricate it. But it is better to lightly lubricate the metal, ceramic or glass with vegetable oil so that the dish does not burn. Rinse the fillets, dry them with paper towels so that no excess liquid is released. Cut it across the fibers into thin slices. Lightly beat off and place tightly on the bottom of the mold.
Step 3:
Lightly salt the chicken and season a little with spices. Peel the onion, rinse and cut into thin rings. So it will cook quickly and will not fall out when cutting gratin into portions. Spread evenly over the chicken. Press down slightly.
Step 4:
Peel, rinse and cut the champignons into thin plates. This way the taste of mushrooms will be preserved better and they will cook faster. Spread the mushrooms on top of the onion, pressing lightly over the entire surface.
Step 5:
Wash and peel the potatoes well. Cut into thin rings and distribute evenly.
Step 6:
In a separate container, mix the milk with salt and spices until the salt is completely dissolved.
Step 7:
Pour the resulting gratin sauce evenly. Bake for 45-50 minutes on the middle shelf of a preheated 180 degree oven in the "top-bottom" mode until the potatoes are soft. If the potatoes begin to dry out during baking, cover the mold with foil.
Step 8:
Grate the cheese on a coarse grater.
Step 9:
Sprinkle grated cheese on top.
Step 10:
Place in the oven for another 10-15 minutes until the cheese is completely melted.
The taste of gratin turns out very tasty. Juicy chicken breast and potatoes are soaked in the aroma of mushrooms and onions. Decorates, and at the same time saturates it with a magnificent ruddy cheese crust.
Serve gratin hot with fresh or pickled vegetables.
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms should be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Forest mushrooms - 21 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Cheese "Kostroma" - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g